Hamilton Beach change-a-bowl 72850 - Manual (Page 12)

12
Couscous Pilaf
1 10-ounce box couscous (284 g), prepared according to package directions
2 tablespoons (30 ml) olive oil
1 small onion, cut into 1 1 ⁄
2
to 2-inch pieces
1 red pepper, seeded and cut into 1 1 ⁄
2
to 2-inch pieces
1 ⁄
2
cup (125 ml) raisins, currants or other chopped dried fruit
1 ⁄
2
cup (125 ml) parsley leaves or other herb
1 ⁄
2
cup (125 ml) whole almonds, toasted
Salt and freshly ground pepper
Heat oven to 350ºF. Spread almonds on baking sheet and toast in heated oven in
3 minute increments, stirring occasionally, until nicely browned. Set aside to cool.
Using GladWare ® bowl, place onion pieces in chopper and process until chopped.
Set aside.
In new GladWare ® bowl, repeat above steps with red pepper until chopped,
parsley until finely chopped and cooled almonds until coarsely chopped.
In sauté pan, heat olive oil over medium-high heat. Add onions and sauté until
softened, about 4 minutes, stirring occasionally. Add red pepper and sauté until
softened. Season with salt and pepper. Add to couscous along with chopped
almonds, raisins and parsley. Stir until combined. Serve immediately.
Makes 6 servings.
Desserts
Poundcake with Strawberry Relish and Sweet
Mascarpone Cream
1 1 ⁄
2
cups (375 ml) fresh, ripe strawberries, cut into 1 ⁄
2
-inch pieces
2-3 tablespoons (30-45 ml) raspberry jam
1 cup (250 ml) mascarpone cheese
2 tablespoons (30 ml) confectioner’s sugar, sifted
1 store-bought vanilla poundcake
Fresh mint leaves for garnish
Using GladWare ® bowl, place strawberries and raspberry jam in chopper and pulse
until chopped (do not puree). Fit GladWare ® bowl with lid and set aside in refrigerator.
Rinse blade assembly. Using a new GladWare bowl add mascarpone cheese and
confectioner’s sugar and pulse as above until mixture is very smooth and sugar is
incorporated. Scrape down sides occasionally. Set aside in refrigerator.
When ready to serve, slice poundcake and top first with sweet mascarpone
cheese then strawberry relish. Garnish with fresh mint and serve.
Makes 4-6 servings.
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